Strawberries Champagne Cake with Strawberry Champagne Buttercream Frosting

Everybody needs to make this amazing Champagne and Strawberries Cake at least once (and then you'll want to make it again and again). It is such a moist and flavourful cake, and the combination of champagne and strawberries is perfect. The combination of strawberries and champagne is a clαѕѕic favourite for special celebrations, anniversaries, and more. I have to say that in cake form, it is even better. The fresh strawberries paired with the effervescent Champagne make for one delicious cake. While this cake has a few different components - they all come together fairly quickly. To bring in even more champagne flavour, we've also lightly infused the finished layers with a delicious champagne simple syrup. It adds the perfect amount of sweetness and flavour to the cakes, while helping to keep the cake layers nice and moist.

Cake:
3½ cup all-purpose flour, unbleached
½ tsp. sea salt
1 Tbsp. baking powder
4 eggs
2 cup Monk Fruit Sweetener with Erythritol (Granular)
1 cup Canola oil
1 cup milk
1 tsp. pure vanilla extract

Champagne Syrup:
½ cup Champagne
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)

Strawberry Champagne Filling:
1½ cup strawberries, diced
½ cup Champagne
½ cup water
½ cup Monk Fruit Sweetener with Erythritol (Granular)
1 Tbsp. cornstarch

Strawberry Champagne Buttercream Frosting:
3 sticks unsalted butter, slightly softened
¼ cup strawberries, puréed
¼ cup Champagne
½ tsp. sea salt
7½-8 cups Monk Fruit Sweetener with Erythritol (Powdered)
1 tsp. pure strawberry extract

For the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and line three 6" cake pans with parchment paper. Set aside.

In a medium size bowl whisk together the flour, baking powder and salt. Set aside

In a bowl of a stand mixer, fitted with a paddle attachment, beat together eggs and sugar on medium speed until very light in colour and almost tripled in volume. Add the oil and mix on low-medium speed until just combined. Mix in vanilla.

Alternate adding the flour mixture and the milk into the eggs mixture. Mix until just combined, do not over mix.

Divide the batter evenly between the three prepared pans.

Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean. Cool in baking pans for 10 minutes then turn out a cooling rack to cool completely.

For the Champagne Syrup:
In a small saucepan add the sugar and champagne. Over medium heat, cook until the sugar dissolves, stirring constantly until the mixture is clear. Remove from the heat and cool completely before using.

For the Strawberry Champagne Filling:
In a small saucepan, combine strawberries, champagne, water and sugar. Over medium heat, stir occasionally. Bring to a boil and let it simmer for 5-10 minutes or until the liquid has reduced by half.

Remove from the heat and puree mixture until smooth.Then bring mixture back to a boil and whisk in corn starch. Let it cool completely before use.

For strawberries and champagne buttercream frosting

In the bowl of your mixer, beat butter until light and fluffy. Beat in strawberry extract.

Add the powdered sugar, one cup at a time, beat well until well combined. Beat in the champagne and puréed strawberries until smooth. If the buttercream is too thin add more powdered sugar and beat until desired consistency is reached.

To Assemble:
Place the first cake on a serving plate or a cardboard cake round. Brush cake layer with hot champagne syrup. Pipe a ring or dam of frosting around the cake layer. Fill with strawberry champagne filling. Add the second layer of cake and repeat the steps with champagne syrup and strawberry champagne filling.

Top the cake with the remaining layer and apply a crumb coat of frosting and allow the cake to chill for another 10-15 minutes.

Spread the top and side of the cake with the remaining frosting. Use a large palette knife to smooth the top and side. Decorate with the extra strawberries.